STEP-BY-STEP CROISSANTS FOR BEGINNERS: How to Make Croissants at Home (Without Sourdough)

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Attach the hook attachment to the stand mixer.

Add 1 and 1/2 cups of cool water to the mixer.

Add 2 and 1/2 teaspoons of active dry yeast (do not bloom).

Add 4 cups of all-purpose flour.

Add 2 teaspoons of fine baking salt.

Mix on low speed until flour is incorporated.

Add 2 tablespoons of softened butter and knead for 5 to 6 minutes until smooth and bouncy.

Cover the dough and let it rise for about 30 minutes.

Transfer the dough onto saran wrap and press it into a half inch thick rectangle.

Wrap the dough tightly and store it in the fridge for 4 hours to overnight.

Prepare the butter by using European style butter if desired, and create an 8x10 rectangle with it using parchment paper.

Chill the butter in the fridge for 10 minutes after rolling it out.

Roll out the dough to a 24x10 inch rectangle after removing it from the fridge.

Place the chilled butter slab in the center of the dough.

Pound the dough one way, then the opposite way, and roll it out to 24 inches in length.

Trim the ends of the dough for an even rectangle.

Fold the dough like a letter, keeping the center intact, and refrigerate for 30 minutes.

Dump the dough out for the second round of lamination and pound it again in both directions.

Roll out to 24x10 inches and fold like a letter three times before refrigerating for 45 minutes to an hour.

Roll out the dough one more time to a 24x10 inch rectangle and trim the edges.

Slice the dough into even triangles and create a slit at the base of each triangle.

Gently pull the tip of the triangle and roll it up tightly to form croissants.

Place the rolled croissants on a parchment-lined baking pan to rise for 2 to 4 hours until doubled in size.

Brush the risen croissants with an egg wash before baking.

Bake the croissants until golden brown (exact time not specified).

Cool the croissants for at least one hour before slicing.

Cooking Techniques

Equipment Needed

Allergens